Posts tagged strudel

Home Sweet Home

Last month I went on a two week adventure, spending time in South Korea, Hawaii & Southern Utah. Over that period I tried a variety of cultural food, treats & local favorites. As a person who enjoys trying new and exciting things I was in absolute heaven! This was my very first trip off of the continent & out of the country. I’ve been dreaming for years about traveling the world and realized that I’ve been settling by experiencing the cultures through their food.

Now I realize that a taste is not enough!

Because I want to get back out there and get lost in another new and faraway place I just need to get back to work and start planning!

Speaking of work…. Now that I’m back home and over my jetlag I started walking the floor of the market and chatting with my co-workers about food ideas to write about. Our discussion turned to a couple of guests that had been in earlier that day who had asked some questions about our specialty flavored pastas, specifically our Chocolate, and Gingerbread pasta.

I had tried the Chocolate pasta before and liked it. Then again what’s NOT to like about chocolate and a scoop of ice cream?

Dessert pasta is something I had never heard of, or even imagined until we opened the market and it came in with our first deliveries. Theo had to explain it to me and gave me a few examples of how it could be served because I just kept thinking Chocolate…Pasta?

I took it home boiled it in milk and gave it a whirl. I enjoyed its unique taste and texture hot out of the pot with a scoop of cold vanilla ice cream it worked well. So when we got to talking about the Gingerbread pasta I was only hesitant because I couldn’t think of a way it could be served, which is where my co-worker Chris comes into play.
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He walks through the store & kitchen grabbing a few items and in no time he tells me that it’s ready. I walk into the kitchen and in true Chef form he has a fancily dressed plate with a mid-day dessert. His creation: Gingerbread Pasta in Apple-Cinnamon Ragout with Lingonberry Sorbet.

The gingerbread pasta was the exact texture that I had remembered from the chocolate one I had tried. It was slightly dense but not enough to make it chewy. The flavor is very mild and combined with the strong and often overpowering taste of Granny Smith Apples & Cinnamon. Overall the taste reminded me of the Hollerbach’s apple strudel that we make.
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The lingonberry sorbet he made using a jar of our Maintal Wild Lingonberry premium fruit spread, which is delicious with its whole berries. I’ve never had fresh, made from scratch sorbet before. It was overly sweet but still wonderful with the frozen texture and berries, I let it soften a little and it became like a sugary fruit smoothie.

On the bright side of having so many sweets mid-day I have been able to power through writing this blog in record time, whew Sugar RUSH!!!

Anyone out there have a recommendation for my next adventure?

Gingerbread Pasta in Apple-Cinnamon Ragout

1 Granny Smith Apple- peeled and cut in small cubes

¾ cup Apple juice

9 tbl Sugar

1 tsp Cinnamon

2 tbl chopped Pecans

Starch (to thicken ragout)

Brown the sugar in a sauce pan and then add juice. Let the sugar dissolve and add the apples & cinnamon. Let simmer for 3 mins and mix starch with a little bit of water. Add starch mixture slowly to the apple till perfect consistency (it has to be creamy, not to thick). Set aside and let it cool down.

Boil water (or milk if you prefer) add the gingerbread pasta and 6oz of sugar. Cook for 9 mins, strain and keep pasta warm.

Lingonberry Sorbet

½ jar of Maintal Wild Lingonberry fruit spread

¾ cup Sugar water

2 shots of Raspberry Schnapps

Mix all ingredients together and freeze.

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